Lunch: Pancetta-Wrapped Asparagus with Citronette

Recipe by Mario Batali In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citron

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Asparagus

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Ingredients

2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme

Instructions

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

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